Servsafe and CPFM Study Guide 2019: Food Manager Certification
ISBN-13:
9781797970967
ISBN-10:
1797970968
Author:
Miller Test Prep
Publication date:
2019
Publisher:
Independently published
Format:
Paperback
54 pages
Category:
Food Industry
,
Cooking Education & Reference
,
Industries
FREE US shipping
Book details
ISBN-13:
9781797970967
ISBN-10:
1797970968
Author:
Miller Test Prep
Publication date:
2019
Publisher:
Independently published
Format:
Paperback
54 pages
Category:
Food Industry
,
Cooking Education & Reference
,
Industries
Summary
Servsafe and CPFM Study Guide 2019: Food Manager Certification (ISBN-13: 9781797970967 and ISBN-10: 1797970968), written by authors
Miller Test Prep, was published by Independently published in 2019.
With an overall rating of 3.9 stars, it's a notable title among other
Food Industry
(Cooking Education & Reference, Industries) books. You can easily purchase or rent Servsafe and CPFM Study Guide 2019: Food Manager Certification (Paperback) from BooksRun,
along with many other new and used
Food Industry
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.3.
Description
Includes 1 Practice Test
Designed to help you pass one of the following exams: ServSafe Food Protection Manager, National Registry of Food Safety Professionals (NRFSP) International Certified Food Safety Manager (ICFSM), or Prometric Certified Professional Food Manager (CPFM). Our comprehensive, no-fluff study guide contains WHAT YOU NEED TO KNOW to pass the exam.
In addition to a comprehensive and targeted review, our study guide includes a practice exam. We also provide detailed explanation of answers to help you understand why an answer is incorrect.
Key topics covered include:
Designed to help you pass one of the following exams: ServSafe Food Protection Manager, National Registry of Food Safety Professionals (NRFSP) International Certified Food Safety Manager (ICFSM), or Prometric Certified Professional Food Manager (CPFM). Our comprehensive, no-fluff study guide contains WHAT YOU NEED TO KNOW to pass the exam.
In addition to a comprehensive and targeted review, our study guide includes a practice exam. We also provide detailed explanation of answers to help you understand why an answer is incorrect.
Key topics covered include:
- Foodborne Illnesses and Major Risk Factors
- Foodborne Illness Prevention
- Food Safety Manager/Person In Charge
- Major Food Allergens
- TCS Foods
- Food Contamination: Biological, Chemical, and Physical
- Food Contamination and Cross Contamination Prevention
- Proper Temperature Monitoring and Control
- Proper Ways to Thaw, Cool, and Reheat Food
- Hot/Cold Food Holding Requirements
- Food Preparation and Cooking Requirements
- Buffet/Self Service Requirements
- Purchasing/Receiving Food
- Proper Food Storage and Cold Storage
- Personal Hygiene and Hand Washing
- Methods for Cleaning and Sanitizing Equipment and Utensils
- Manual Ware Washing
- Integrated Pest Management
- Facility, Lighting, and Plumbing Requirements
- HACCP
- Health Policies and Practices
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